Yield: 24 bars
This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness, while heartier chunks make for creamy pockets in the streusel topping. Malted milk powder underscores the toasty, toffee-like flavors that white chocolate develops in the oven, while pinches of cinnamon and nutmeg highlight its buttery aroma. Look for a robust white chocolate that’s aromatic but not too sweet, such as Republic del Cacao’s 31% Ecuador.
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Published recipe in magazine says, "1/2 cup rolled oats" in the streusel, but here it says "1-1/2 cups". I guess just go with 1-1/2 oz., which is consistent in both?
This is a wonderful recipe. It takes awhile to make, but well worth it. I made it for church for the cookies after the service and I saw some people come back for seconds. Delicious!
Delicious. Used Ghirardelli white chocolate chips because that is what I had on hand. Threw the streusel portion into a cuisinart to process. Can't wait to make it again.
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